1 Tbsp olive oil
2 cloves garlic, minced
1/2 small onion, minced
1/2 tsp dried oregano
1 quart low sodium chicken or vegetable broth
15 ozs canned whole tomatoes
fresh ground pepper
15 oz package fresh or frozen tortilleni
3 cups fresh spinach, chopped
In a large pot, heat the oil over medium heat. Add the garlic and onion. Cook the ontion is softened and the garlic has a turned light gold, about 5 minutes.
Add the oregano, broth, tomatoes, salt and pepper. Break the tomatoes up with a spoon. Bring the soup to a boil and add the tortellini. Cook according to the package directions.
One minute before the tortellini is cooked, add the spinach. Stir to combine. When the tortellini is completely cooked, remove the pot from the burner to eliminate overcooking. Season with additional salt and pepper if necessary.